BBQ Chickpea Tangy Salad (Print)

Smoky BBQ chickpeas paired with crisp vegetables and a zesty dressing for a fresh, healthy meal.

# Components:

→ Chickpeas

01 - 2 cups (1 can, 15 oz) cooked chickpeas, drained and rinsed
02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 cup bell pepper (red or yellow), diced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh cilantro or parsley, chopped

→ Dressing

09 - 2 tablespoons olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper to taste

# Directions:

01 - In a nonstick skillet over medium heat, combine chickpeas and BBQ sauce. Cook, stirring frequently, until the sauce thickens and coats the chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.
03 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until emulsified.
04 - Add the cooled BBQ chickpeas to the salad bowl with the vegetables. Pour the dressing over all ingredients and toss gently to ensure even coating.
05 - Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavor.

# Expert Advice:

01 -
  • It comes together in under half an hour, and most of that is just chopping vegetables while the chickpeas bubble away.
  • The smoky tang from the BBQ sauce makes it feel indulgent even though it's packed with fiber and protein.
  • You can eat it straight from the bowl, stuff it into pita, or pile it over greens without changing a single thing.
02 -
  • Let the chickpeas cool before adding them to the salad or they'll wilt the vegetables and turn everything soggy.
  • If you dress the salad too far in advance, the cucumbers and tomatoes release water and dilute the flavor, so add the dressing just before serving.
03 -
  • Use a nonstick skillet to cook the chickpeas so the BBQ sauce doesn't stick and burn, and stir constantly during the last minute to get those caramelized edges.
  • If your BBQ sauce is too thick, thin it with a tablespoon of water or apple cider vinegar before tossing it with the chickpeas so it coats evenly.
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